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Gazpacho de Melon

Name: Gazpacho de Melon
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 2
Cuisine: Spanish
Ingredients: 500 g cantaloupe, peeled, seeded, and cut into cubes; 200 g cucumber, peeled and roughly chopped; 10 g fresh mint leaves; 15 ml sherry vinegar; 30 ml extra-virgin olive oil; 120 ml cold water; 60 g ice cubes; 4 g fine sea salt; 1 g black pepper; 2 g fresh mint leaves, thinly sliced; 5 ml extra-virgin olive oil

This Gazpacho de Melon is a cool, silky Spanish-style soup that blends sweet ripe cantaloupe with crisp cucumber, mint, and sherry vinegar. It is light, fragrant, and deeply refreshing, with fruity freshness balanced by olive oil richness and a clean acidic lift.

10 min

2 servings

197 kcal

Spanish

Ingredients

Sopa fria

500 gcantaloupe, peeled, seeded, and cut into cubes
200 gcucumber, peeled and roughly chopped
10 gfresh mint leaves
15 mlsherry vinegar
30 mlextra-virgin olive oil
120 mlcold water
60 gice cubes
4 gfine sea salt
1 gblack pepper

To finish

2 gfresh mint leaves, thinly sliced
5 mlextra-virgin olive oil

Instructions

1
Prepare the produce: peel, seed, and cube the cantaloupe; peel and roughly chop the cucumber; and pick the mint leaves. Using very cold melon and cucumber helps the soup stay refreshing without needing a long chill.
2
Blend the soup: add the cantaloupe, cucumber, mint leaves, sherry vinegar, olive oil, cold water, ice cubes, salt, and black pepper to a blender. Blend on high for 45-60 seconds until completely smooth and lightly frothy. If needed, stop once to scrape down the sides so no mint pieces remain.
3
Taste and adjust the balance. The finished gazpacho should be silky, cold, and bright, with sweetness from the melon and a gentle sharpness from the vinegar. Add a splash more cold water only if you want a thinner texture.
4
Pour into 2 chilled bowls or glasses. Finish each portion with the sliced mint and a light drizzle of olive oil, then serve immediately.

Nutrition per serving

197 kcal

Calories

Protein

17g

Carbs

14g

Fat

Fiber

Notes

•For the best flavor, use a ripe, fragrant cantaloupe; underripe melon will make the soup taste flat.
•If your cucumber has very soft seeds, scrape them out for a cleaner texture.
•For an extra-cold result within the 10-minute limit, chill the serving bowls in the freezer while you prep the ingredients.
•This gazpacho pairs well with toasted rustic bread, though that will add gluten and extra calories.

Background

Gazpacho evolved in southern Spain as a refreshing cold soup suited to hot weather, most famously in Andalusia. While the classic version is tomato-based, modern Spanish home cooks often prepare fruit variations such as melon gazpacho, which highlight the region's love of chilled summer soups and sweet-savory contrasts.

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